PREP: 15 MINS
COOK: 50 MINS
Ingredients
2 tbsp olive oil, plus extra for greasing and drizzling
2 onions, finely chopped
500g pork mince
1 large egg
75g fresh breadcrumbs
15 sage leaves, roughly chopped
100g feta, crumbled
3 bay leaves, 1 finely chopped
680g jar passata
600g spaghetti
Method
1. Heat oven to 180C/160 fan/gas 4 and grease an ovenproof dish. Heat the oil in a large frying pan over a medium heat, add the onions, sizzle for 5 mins, then remove half and put in a large bowl with the mince, egg, breadcrumbs, sage, feta and chopped bay. Season well and mix. Shape into a long sausage shape and transfer to the greased dish. Put the remaining bay leaves on top, drizzle with a little more oil and put in the oven for 40-45 mins until cooked through.
2. Meanwhile, keep the remaining onions on a low heat in the pan. Cook for 2 mins, then increase the heat and pour in the passata with 70ml water. Bubble for 30 mins on a low heat, stirring often, or until the meatloaf is ready to come out of the oven. Season to taste.
3. Cook the spaghetti following pack instructions. When everything is ready, toss the spaghetti in the tomato sauce, slice the meatloaf and let everyone help themselves.
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